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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Sunday, March 18, 2012

Asia Part 2: Turkey & Indian

Turkish Chicken Curry


Canola oil
2/3 lb sirloin steak
½ onion
½ c mushroom
1 carrot
2 yukon gold potatoes
½ red bell pepper
2 t ground cloves
2 t ground cardamom
1 t bay leaves
1 cinnamon stick
1 T ground coriander seeds
1 T paprika
1 T fresh ginger
2 t Garam Masala
½ t cayenne
½ t turmeric
2 garlic cloves
1 ripe tomato
1 ½ c chicken stock
salt (to taste)
1 T brown sugar (optional)
1/2 cup chopped fresh cilantro
2 c white rice


            In a deep saucepan, add two teaspoons of canola oil, and place on medium heat. When hot add the steak, cook evenly on both sides. Meanwhile, cut the onion, mushrooms, carrot, potatoes and red pepper. Remove the steak from pan and set aside. Add two more teaspoons of canola oil to the pan and allow to heat up. Add the cut up vegetables, as well as cloves, cardamom, bay leaves and cinnamon stick. Allow the vegetables to brown, stirring occasionally.

            Cut up the tomatoes and ginger and add to the saucepan. Add the ground coriander, paprika, Garam Masala, cayenne, turmeric, and garlic. Allow the spices to mix well with the vegetables. Cut up the steak, and add to the pan with chicken stock, salt, and brown sugar. Turn heat to medium-low and allow simmering thirty minutes. 

            Make rice according to directions. When ready to serve, cut up the cilantro, and add to curry. Enjoy!


1 16 oz. can of garbanzo beans.
½ yellow onion
2 cloves of garlic
1 t parsley
1 t coriander
1 t cumin
2 T breadcrumbs
Salt & Pepper
Canola Oil


            Chop up the onion and garlic. Separate the garbanzo beans from the liquid. In a food processor, add the garbanzo beans, onion, garlic, parsley, coriander, cumin, breadcrumbs, salt and pepper.  Combine, you want it to resemble a thick paste. Add a little garbanzo bean liquid if too thick.

            In a deep skillet, add enough canola oil so it is one inch up the pan. Allow to heat up, meanwhile roll the falafel mixture into half an inch balls, and press slightly flat. Put the falafels into the heated oil; allow each side to brown, about five minutes. Remove from oil, dry on paper towel, serve with tahini.            


2 T sesame seeds
½ t sesame oil
¼ t salt
2 T water
3 cloves garlic
2 T olive oil
½ lemon
1 t parsley


            In a grinder, add the sesame seeds until they resemble a paste. Place in a food processor, add the sesame oil and salt, and blend until they look like a paste. Mix in the water and blend. Remove from the food processor, and place in a bowl.

            Mix in garlic, olive oil, parsley, and the juice from the lemon. Mix with a whisk and enjoy!

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